Hot and Sour Soup
Tangy and peppery soup with tofu, mushrooms, bamboo shoots and egg ribbons. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
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Ingredients
- 1½ l Chicken stock
- 200 g Firm tofu
- 20 g Wood ear mushrooms
- 6 pc Shiitake mushrooms
- 100 g Bamboo shoots
- 2 pc Eggs
- 3 tbsp Soy sauce
- 4 tbsp Chinkiang vinegar
- 1 tsp White pepper
- 3 tbsp Cornstarch
- 1 tsp Sesame oil
- 2 pc Scallions
Steps
- Soak wood ears 20 minutes, then slice with the shiitake, bamboo shoots and tofu into julienne.
- Bring stock to a boil, add mushrooms, bamboo shoots and tofu and simmer 5 minutes.
- Stir in soy sauce, vinegar and white pepper.
- Mix cornstarch with 4 tablespoons water and stir into soup until thickened.
- Pour in beaten eggs in a slow stream while stirring to form ribbons.
- Finish with sesame oil and scallions.